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Family sausage rolls with a healthier twist
- 1 tablespoon vegetable oil
- 1 medium (150g) brown onion,
- grated coarsely
- 2 slices stale white bread, crusts removed
- 400g premium beef mince
- 250g chevups (low-fat skinless sausages)
- 1 medium (120g) carrot, grated finely
- 1 tablespoon tomato paste
- 2 tablespoons chopped flat-leaf parsley
- 2 sheets ready rolled reduced-fat
- puff pastry
- 1 egg, beaten lightly
Preheat the oven to 220°C (200°C fan-forced). Line a large oven tray with baking paper.
Heat the oil in a small frying pan; cook the onion until soft.
Dip the bread quickly into a small bowl of cold water; squeeze bread; discard water.
Place the onion and bread in a large bowl with mince, sausage, carrot, paste and parsley. Season with salt and pepper. Mix well until combined.
Cut pastry sheets in half lengthways. Divide mince mixture into quarters. Spoon each quarter of mixture along centre of each pastry piece. Turn one long side of pastry over mince mixture; brush pastry flap with a little of the egg. Turn over other long side of pastry to enclose mince mixture.
Cut each roll in half. Place rolls, seam-side down, on tray; brush with egg. Bake rolls for about 25 minutes or until browned and cooked through.
Stand sausage rolls 5 minutes before serving with tomato sauce and salad, if desired.
Uncooked sausage rolls suitable to freeze.
Not suitable to microwave.